Farmstead Cheddar and Apple Galette

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Here is my version of the apple pie I ate as a child, which came topped with a thick slice of Cheddar. I use puff pastry for a lighter crust, skip the pan in favor of a free-form galette, and mix tart Granny Smith apples from my backyard with sweet Golden Delicious for depth of flavor.


  • 1 sheet frozen puff pastry, about ½ lb (250 g), thawed according to package instructions


Unfold the sheet of puff pastry. On a lightly floured work surface, roll it out into a 12-inch (30-cm) square. Using a sharp knife, trim off the corners to make a round about